TIP

Don’t use too many carrots as it will add too much sugar, re­sult­ing in a yeasty, slimy mix. We used 1 small head of red cab­bage and 2 medium carrots. A good rule of thumb to fol­low for any batch of sauer­kraut is 75 per cent cab­bage, 25 per cent other in­gre­di­ents.